| • | 140 g. The Perfect Purée Strawberry Puree, thawed |
| • | 1 sheet gelatin |
| • | 170 g. granulated sugar |
| • | 80 g. Valrhona Strawberry Inspiration Chocolate, melted |
| • | 540 g. ricotta Impastata |
| • | 520 g. cream cheese, at room temperature |
| • | 170 g. heavy cream |
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| Method: |
| 1. | Bloom the gelatin. |
| 2. | Bring the Strawberry Puree and sugar to a simmer. |
| 3. | Whisk in the bloomed gelatin and melted Valrhona Strawberry Inspiration Chocolate. |
| 4. | Paddle the ricotta and cream cheese until very light and fluffy. |
| 5. | Scrape down the sides often to ensure even mixing and no lumps. |
| 6. | Add the strawberry mixture and continue paddling until combined and smooth. |
| 7. | Whip the cream to soft peaks and fold into the ricotta mixture. |
| 8. | Pipe into vessels to chill; or mold, freeze and glaze. |
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| Serving suggestions: |
| • | Serve with cookie base or crumbles of choice, fresh strawberries and Valrhona Strawberry Inspiration Petals. |
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